Scrambled egg update

Thanks to Kathleen Flinn (author of The Kitchen Counter Cooking School), I now have a better way to scramble eggs.  It works.

I have posted about scrambling eggs before – but now I suggest you do it a bit differently.

Don't melt your butter and then add the eggs.

Put the butter and the whisked up eggs into a cold pan.  Then turn on the heat to low-medium and stir away.  This will take a bit longer but will result in a softer better textured result.